Citrusy Couscous Salad With Broccoli and Feta
Published September 28, 2022
David Malosh for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 small navel orange, half juiced (about 3 tablespoons), half peeled and cut into bite-size pieces (see Tip)
1 lime, juiced (about 1 tablespoon)
2 teaspoons honey
½ teaspoon ground cumin
Kosher salt
2 tablespoons olive oil
2 scallions, thinly sliced
1 red Fresno chile or jalapeño, sliced into thin rounds (deseeded, if desired, for less heat)
1 ½ cups pearl couscous
1 medium head broccoli (about 12 ounces), florets and tender stems cut into bite-size pieces, or 10 to 12 ounces frozen florets (4 to 5 cups total)
½ cup crumbled feta
¼ cup unsalted, dry roasted pistachios, roughly chopped
¼ packed cup fresh mint, basil or parsley, finely chopped
Freshly cracked black pepper
Nutritional analysis per serving (4 servings)
65 grams carbs; 17 milligrams cholesterol; 452 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 15 grams fat; 7 grams fiber; 513 milligrams sodium; 16 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To the bottom of a large serving bowl, add the orange juice, lime juice, honey, cumin and ½ teaspoon salt. Whisk in the olive oil until the honey is dissolved. Mix in the scallions and half the chile; set aside.
- Step 2
In a large lidded pot over medium-high heat, toast the couscous, stirring occasionally, until lightly browned and fragrant, 3 to 4 minutes. Add 3 cups of water, season with 1 tablespoon salt, cover and bring to a boil. Adjust the heat to maintain an active simmer and cook according to the lower end of the time frame on package’s instructions, usually about 8 minutes. During the last 3 or 4 minutes of cooking (depending on the size of your florets), stir in the broccoli and cook until bright and tender, and the thickest parts are easily pierced with a fork. Drain, shake off excess water, then transfer to the serving bowl.
- Step 3
Mix until the couscous has absorbed most of the dressing. Mix in the feta, pistachios, herbs, orange pieces and the remaining chile, then season to taste with salt and pepper. Eat immediately or let cool and serve at room temperature.
For the orange half, cut off the bottom tip, then place the center of the orange cut-side down. Starting from the top, use a knife to follow the curve to remove and discard the rind before cutting the fruit into small pieces.
Private Notes
Comments
This works equally well with orzo or rice if no cous-cous on hand. Also, kale is a quick option as a broccoli substitute.
Delightful recipe. I used cilantro instead of parsley and it was great! Also added chickpeas to make it a meal.
Delicious. I roasted the broccoli and it gave it a delicious added texture and flavor. Tastes even better the next day.
Oh so delicious with its many harmonious but surprising flavors. Fresh mint from the garden a big plus. Next time I might up the orange, but really this recipe is wonderful just as is. Served it with fresh catfish.
I took a lot of liberties here - regular couscous, steamed the broccoli, almonds slivers instead of pistachios, goat cheese instead of feta, red pep flakes instead of chilis, red onion instead of scallion, and added some capers and a flax/hemp heart mix. Used basil and mint, and I agree that the mint is key. Excellent, though I probably doubled the dressing by the time I was done mucking around with it. Chickpeas would have been a great addition to round it out. Bright, fresh, citrusy, and (clearly) very adaptable.
I hate broccoli. Loathe it. What else could I use?